The Verdict

 Great Fun

It was a well spent weekend; while others may be travelling over the long break, Sara and I took the road less taken and decided to stay home for cookies. It has been a while since I had this therapeutic exercise when I forget myself and behave like  a typical female craving to bake.

So, the result is as follows.

 We had an assortment of choice and now the hammer is down; which do I like best? From the  above we notice 8 different types of cookies. I must say one man's meat is another man's poison and strange but true  that Sara's preferences differ from mine. I love the feel of buttery pastry whereas she goes for a more crunchy texture; that is why corn flour is a must in her baking.

 Yes, the peanut cookie is my first love. I love it because of the taste of roasted peanuts in a crumbling pastry that leaves a taste unforgettable. It uses cooking oil to replace butter. It's however very fattening and I remind myself of the calories every time I put a piece in my mouth.

 Next, the butter cookies. Both are rich and melt under your tongue. The one with the cherry topping has corn flour in the mixture whereas the one with the chocolate chip is pure butter without cornflour; the mixture being the remnant of the pineapple cookie pastry. Of course dad and Sara prefer version one while I like the other better.

  Of course the pineapple tarts are of top rating too; side by side with the butter cookies.

Again the ones on the left has corn flour but the one on the right is pure anchor butter.

I am sure you know now which one I prefer.

 The dark horse to me is the dark cookies. This coffee delight is a favourite of mine too; not dad's or Sara's.

The girl says too little sugar and too bitter. The mama loves the butter mixture and the sweetness is just perfect. It's not bitter at all; I have taken Chinese herbal drinks without having to sweeten it and still say it's very bearable. I will bake this again if need to. Here's the recipe:

•  1 tablespoon instant coffee powder mixed with some cocoa powder
• 2 teaspoon of warm water to dilute the powder
• 185 gm butter
• 1/2 cup brown sugar
• 1 egg yolk
• 225 gm self raising flour
• 3/4 cup ground almond, cashew nuts or any other combinations of nuts except peanuts

 Cream the butter and sugar. When fluffy, add diluted coffee/cocoa powder and egg yolk. If need to add some milk and a little vanilla essence. Add nuts last. As the mixture is rich it is difficult to shape them, so you can roll them and use a fork to press it for design. A chocolate chip will add colour. Bake for 15 minutes.

It's a simple recipe and achievable; even for first timers.

 Finally, the great chase for cashew nut cookies. Version on the left is Sara's finding online with corn flour of course whereas the right one is baked with an old recipe from a proven source and it has butter and vegetable shortening in the pastry. Sadly, they did not turn out as well as we had hoped for; and Sara's version is the better of the 2. I will not repeat either version though.

 So, our collection for the year; it's sufficient I believe?

But the greatest lesson I have learnt is that  it is not impossible to bake your best when you set your mind to do so.

 Have I whetted your appetite?

Now I am sure you are also going to bake and like the Air Asia cliche, I can safely say

"Now everyone can bake !"

Hooray.